Grind soaked almonds into a fine paste using a little water.

Heat a wok on a deep pan with 2 tablespoon oil.

Fry the parboiled potatoes until they gets a slightly golden crust on the outside.

Once done, take out the potatoes and keep aside.

Add remaining oil to the pan.

Add bay leaves, cinnamon stick and star anise to the hot oil and let it infuse the oil for couple of minutes.

Add chopped onions, ginger and garlic.

Season with salt and saute for about 5 mins or until the onions are slightly golden in color.

In the mean time, mix turmeric, chili powder, cumin and coriander powder to the yogurt.

Add the yogurt-spice mixture to the pan and cook for about 2 mins.

Add the almond paste and cook until oil separates which should take about 7 to 10 minutes. Keep stirring in between.

Add water for the consistency of your liking.

Let is come to a boil and then add the fried potatoes.

Cook until the gravy is a little thick.

Add the cream and let it cook for a couple of minutes.

Once done, garnish with chopped cilantro and serve.